I used to love making pie. Before the whole gluten-free recipes thing, that is. I liked crimping the edges of pie crusts and weaving lattice tops.
Pretty pies taste better. Don’t let anybody ever tell you any different.
When I married Gabriel and subsequently started cooking gluten-free, I lost my pie-making enthusiasm pretty quickly after several pie crust recipes turned out mediocre – at best.
But here comes thanksgiving. Again. And that’s one holiday where you have to have pie. No way around it. So this time, I decided to do some experimenting ahead of time – you know, just in case I’d missed something before.
Turns out, I had.
A couple of years ago, my mother-in-law gave me several boxes of sweet rice flour. When I looked up how to use it, the first thing I found said that it was much different from regular brown or white rice flour and was only useful in very few recipes.
So all this time, I’ve used it in very few recipes. Over two years, I used less than half a pound.
Then, one day, I ran out of cornstarch. That’s what happens when you buy it by the 50-pound bag and get out of the habit of replenishing your stock.
Providentially, around the same time, I ran into this flour mix recipe on Little House Living.
So I’ve been experimenting ever since.
And I’m excited!
For the first time in a long time, I’m making pie crust that can be rolled out, dumped into a pie plate without breaking, and held up to having the edges crimped. And not only that, it tastes great and has an excellent mouth feel!
I haven’t been able to go to the international food market and price sweet rice (also known as sticky rice or glutinous rice) in bulk to see how much this stuff costs to use, but I definitely think that, if nothing else, a little extra out of pocket for some nice pies around the holidays is worthwhile.
My pretty pie crust skills are pretty rusty, but I think they’ll come around.
So, do you want the recipe? What am I thinking? Of course you do!
PrintTasty Gluten-Free Pie Crust
Having a good pie crust makes all the difference- this delicious gluten-free crust is a real crowd pleaser!
Ingredients
- 1/4 cup brown rice flour
- 1/4 cup of cornstarch
- 1/2 cup sweet rice flour
- 1/2 teaspoon guar gum
- 1/4 teaspoon salt
- 6 tablespoons unsalted butter
- 1 egg
- 2–3 tablespoons water
Instructions
- Mix all dry ingredients. Cut in butter until the mixture resembles coarse crumbs. TIP: I find the easiest and best way is to pulse it in a food processor.
- Add egg, and enough water to form a ball that’s moist enough that hold together, but not sticky.
- Roll out on a piece of parchment, or waxed paper that has been generously dusted with rice flour.
- Turn into a 9 inch pie plate. Cut off excess, crimp edges and fill with your favorite filling.
- OR, pre-bake crust (for no-bake pies) in a 425º oven for 15 minutes.
- Enjoy!
Get Your Garden Cheat Sheets!
Want to know exactly when, where, and how to plant your vegetables? Sign up to get our FREE companion planting guide, and garden planting cheat sheet printable.
Johanna says
I can never find sweet rice flour. Can I just use white rice?
Elise says
You can. However, it will probably be prone to falling apart.
Karina says
Just found your site, I think I love it. Found it by looking for gluten free egg noodles…how I miss them. My question is, where DO you find the sweet rice flour? I tried some from an Asian market and don’t even ask how bad that went! I’ve had no luck making a gluten free pie crust, that is a major obstacle for me with gluten free cooking. Thanks in advance if you can steer me in the right direction.
Elise says
Hi Karina, I so glad you’re enjoying the site! That’s nice to hear. 🙂
This is the exact sweet rice flour I have: http://amzn.to/1Ea5kH3 (though the link is to amazing, and we actually got our locally.
Hope this helps!
Karina says
Thanks Elise! I found Bob Red Mill sweet rice flour today on another website for a reasonable price, so will try that. Thanks for the link. If I can conquer pie crust, I can conquer the world!
Take care!
Rhonda says
I really miss pie. Unfortunately I cannot eat cow dairy and can’t figure out what to use as an alternative to the butter (I haven’t been able to find goat butter in years). (I can’t eat soy either so Crisco & margarine are out, too.) Any ideas?
Elise says
I have made this with cold coconut oil. It’s not quite the same, but it’s a good dairy-free option.
Rhonda says
Thanks! I will try that!
Carol Sizemore says
My husband and daughter both ate gluten free because of celiac. We have tried making gluten free pie crusts and have had trouble with them falling apart. Will try this receipt because I love making pies especially this time of year.
Rhonda says
What are the baking directions for the crust? I want to make a cream pie. Thanks!
Elise says
425º for 15 minutes. Sorry that wasn’t in the recipe!
Lillian Blanche Badalkar says
Hi Elise. Came across your website this morning while looking for easy alternative pie-crust… !!! I live in India and haven’t heard of GAUR GUM before. What is gaur gum and where can i get it ? Would like tp try it out as rice is a staple product here. Many thanks. Have a lovely day.
Elise says
Hi Lillian, a really common alternative to guar gum is Xanthan gum. Maybe you can find that one? I’ve also heard that you can use psyllium husks, but I haven’t tried it myself.